Roasted Strawberry Ice Cream

Temps officially hit the 80s here this week (though two weeks ago it was snowing), so I gave the kids a thumbs up to make the inaugural batch of ice cream.

Every time I go to our local warehouse club store, I come home with 9,000 strawberries. I can’ help it, they look so good. I was staring down a bunch of them in my fridge — willing them not to go bad — when I put two and two together: 80 degrees + influx of ripe berries = ICE CREAM! (Wait, why didn’t math look like that in college?)

I took the extra step of roasting the strawberries first, because it really concentrates the flavor and extracts the water from them — which then mixes with the brown sugar I sprinkle on top and turns into this amazing strawberry syrup.

Other than the roasting though, this is a super-simple recipe. No standing over the stove and whisking eggs into a custard — just berries, milk/cream, sugar and vanilla.

Now that’s old-fashioned yummy.

Roasted Strawberry Ice Cream

Roasted Strawberry Ice Cream


2 pints fresh strawberres, stems removed, halved (quartered for large)

1/3 cup light brown sugar, firmly packed

1 tablespoon butter, cut into pieces

1 cup whole milk

1/2 cup heavy cream

2 tablespoons granulated sugar

1/2 teaspoon vanilla

1/4 teaspoon salt


Preheat oven to 300°.

Place strawberries on a silpat-lined 11x17 pan (with edges). The silpat is a must so the strawberry juices don't stick to the pan -- you want them in the ice cream. Sprinkle with brown sugar and butter. Bake at 300° for 40 minutes or until strawberries are softened and have lost most of their juice, stirring once after 20 minutes. Let strawberry mixture cool on pan.

Spoon berries and all of syrup in baking dish in a blender or food processor; add milk and next 4 ingredients to blender, and process 1 minute or until smooth. Pour mixture into an airtight container, and chill at least 4 hours or up to 24 hours.

Pour mixture into freezer container of a 1/2-gal. electric ice-cream maker, and freeze according to manufacturer’s instructions. (Instructions and times may vary.) Ice cream will be soft-serve consistency. Place in an airtight container your freezer for an hour or so to make firmer.

Divide ice cream between 4 chilled sundae bowls. Drizzle with dark chocolate syrup if you dare.

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  1. Kitsu Tails says:

    Do you have to use a ice cream maker container or can you just put it all in a ziplock container?

    • Sugar Mama says:

      You do need an ice cream maker. It whips air into it while it freezes which gives it the right texture. If you just freeze it in a container will be rock hard.

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